Vegan Lemon Cheesecake – No-Bake Lemon Cheesecake

Ingredients for 1 servings:

• 400 g soy yogurt (yogurt alternative)
• 250 g cashew nuts
• 80 g agave syrup
• 100 g lemon juice
• 5 g agar-agar, approx. 1 tsp
• ½ organic lemon(s), grated peel
• 250 g biscuits
• 100 g vegetable margarine
• 300 g raspberries, frozen
• ½ tsp agar-agar

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

gluten-free possible, for a 20 cm springform pan

For the filling, soak the cashews in enough water to cover them for at least 2 hours, or overnight. Drain the cashews and puree them in a blender with about 100 ml of water and the yogurt. Soak the agar-agar in the lemon juice for 10 minutes and let it cool and expand. This step is very important! Then bring to a boil with the agave syrup, stirring continuously. Immediately add the agar-agar mixture to the cashew puree and puree again well. Optionally, add the zest of half an organic lemon. For the base, melt the margarine. Crush vegan and, if desired, gluten-free biscuits, e.g., in a freezer bag and crush them with a rolling pin. Mix the margarine well with the biscuit crumbs. Press the mixture into a 20 cm springform pan (the back of a tablespoon works well). Spread the filling over the base and refrigerate for 2-3 hours or overnight until firm. For the topping, soak the agar-agar in water or the juice from the thawed fruit for about 10 minutes. Then bring to a boil briefly. Briefly puree the raspberries in a blender and add the agar-agar. Spread the topping over the cake and refrigerate again for a few hours. Note: The recipe is actually very simple if you pay attention to the agar-agar, but it takes a little longer overall because the cake needs to stand a lot. If you don’t want to use ready-made biscuits for the base, you can of course bake your own fruit cake base. Tastes delicious with speculaas or caramel biscuits, both vegan, but not gluten-free.